Application of very high gravity technology to the cofermentation of sweet stem sorghum juice and sorghum grain |
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| Affiliation: | 1. Department of Plant Pathology, 4024 Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS 66506, USA;2. Department of Agronomy, 2004 Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS 66506, USA;1. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing/Laboratory of Agro-products Quality Safety Risk Assessment, Ministry of Agriculture, Beijing 100193, PR China;2. Functional and Evolutionary Entomology, Gembloux Agro-Bio-Tech, University of Liége, Passage des Déportés 2, 5030 Gembloux, Belgium;1. Tasmanian Institute of Agriculture (TIA), University of Tasmania, Private Bag 98, Hobart TAS 7001, Australia;2. CSIRO Agriculture and Food, PO Box 1700 ACT 2601, Australia;1. Food College, Shihezi University, Xinjiang 832003, China;2. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310029, China;1. VŠB – Technical University of Ostrava, Centre ENET, 17. listopadu 15, 708 33 Ostrava – Poruba, Czech Republic;2. VŠB – Technical University of Ostrava, Faculty of Mechanical Engineering, Department of Energy Engineering, 17. listopadu 15, 708 33 Ostrava – Poruba, Czech Republic;3. Tohoku University, Graduate School of Environmental Studies, 6-6-07 Aoba, Aramaki-aza, Aoba-ku, Sendai, Miyagi 980-8579, Japan |
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| Abstract: | Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentation conditions. Fermentation was carried out using Saccharomyces cerevisiae yeast strain N96 at 30°C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 ml of dissolved solids. Fermentation was carried out for 96 h using malted and unmalted milled sorghum grain from sorghum cultivars DC-75 and SV-2. Under VHG conditions, maximum ethanol levels were about 16.8% (v/v) and 11% (v/v) for media containing malted and unmalted milled sorghum grain, respectively. Although fermentation did not occur to completion, levels of ethanol obtained under VHG conditions were three times higher than the levels obtained under normal fermentation conditions. Under VHG conditions, about 8 g/100 ml of dissolved solids remained in the fermentation media after ethanol production had ceased while under normal fermentation conditions, about 4 g/100 ml of dissolved solids remained unused in the fermentation media. There was an initial decline in free amino nitrogen (FAN) levels up to 34 h followed by an increase up to 96 h under VHG fermentation conditions. Levels of assayable proanthocyanidins (PAs) from sorghum cultivar DC-75 were reduced during fermentation. |
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